Lee's sushi

Published Thursday, July 30, 2009

Ingredients

Nori wraps (roasted seaweed)

Sticky sushi rice

Your favorite veggies

Rice wine vinegar

Sugar

Salt

Making the rice: First, start with the desired amount. Wash the rice three to four times or until water is clear. Let the rice strain for about 20 minutes. Put rice in a pot and add a º cup more water than rice. Bring water to a boil, then simmer for about 15 minutes. Remove from heat and let rest for about 10 minutes. Next, add one tablespoon rice wine vinegar to every two cups of rice. Add salt and sugar to taste.

Allow the rice to cool to room temperature. Next, cut your fillings into long, thin, equal-sized strips. I suggest incorporating the following veggies into your sushi rolls: cucumber, carrot, roasted peppers, cream cheese, scallions and avocado. Make certain you slice very thin strips. Different cheeses and types of meats, such as imitation crabmeat, fish, and deli meats, work well.

Place plastic wrap on a clean surface with one nori wrapper on top and then wet your hands. This will help the rice to not stick to your hands. Spread a thin layer of the rice on the wrap, leaving a half-inch at one of the ends. In the middle, add your vegetables, meats, seafood and cheese. You are now ready to roll.

Roll the sushi as tight as possible without tearing the wrap. Once it's rolled up, it's ready to cut, or wrap it in plastic wrap to cut later. Once you have a couple of different ones made, you're ready to set up your presentation. Cut equal-sized sushi pieces and plate them. Serve with your favorite sauce.

Lee's sushi sauce

2 cups soy sauce

12 cup rice wine vinegar

º cup sugar

12 cup water

º cup of diced shallots

2 minced scallions

Mix all except the shallots and scallions. Stir these in just prior to serving.